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Cauliflower Sweet Potato Mushroom Curry

Warm-spiced and totally comforting, this Curry recipe is rich with flavors of cumin, tomato, coconut, and chock full of delicious veggies.

Serves 4 (Estimated) Rating 4/5

4 stars

Prep Time 20 Minutes Cooking Time 20 Minutes

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1 Tablespoon Cumin Seeds
1 Tablespoon Brown Mustard Seeds
1 Tablespoon Vegetable Oil
1 Tablespoon Ginger, finely chopped
1 Serrano Chili Pepper, finely chopped
1 Medium Onion, chopped
4 Button Mushrooms, sliced
400 Gram Tomatoes, diced
300 Gram Sweet Potato, diced
300 Gram Cauliflower, cut into florets
500 Gram Coconut Milk
1 Teaspoon Turmeric
½ Teaspoon Sea Salt
½ Teaspoon Black Pepper
1 Teaspoon Lemon Juice
50 Gram Cilantro, chopped
In a deep skillet, over medium heat, combine the cumin seeds, mustard seeds, and oil.
Heat until the mustard seeds begin to pop and cumin sizzles.
Add the ginger, chile, and onion and sauté for 2-3 minutes, until the onion begins to soften and brown.
Add mushrooms and sauté until they begin to soften and release their juices.
Add tomatoes and cover, let cook until tomatoes begin to break down, 3-4 minutes.
On medium low heat, add sweet potato, cauliflower, coconut milk, and turmeric and stir well to combine.
Cover pan and let cook undisturbed for 5-10 minutes until sweet potato and cauliflower are tender.
Season with salt, pepper, lemon juice, and cilantro and stir well.